March 27, 2008

Bagna Cauda

This dish originated in Italy, but it incorporates basic Spanish Flavors. It means "hot bath" and makes a zesty dip for raw, cooked or grilled vegetables

1 can flat anchovies (2 oz.)

½ cp. (1 stick) Butter

½ cp olive oil

6 cloves garlic, finely chopped

½ tsp salt

1/8 tsp dried red pepper flakes

Raw and cooked vegetables

1 ½ -inch cubed bread

Drain oil from anchovies into a small sauce pan. Finely chop anchovies. Add anchovies, butter and olive oil. Cook over low heat, stirring until butter melts. Add garlic, salt and red pepper flakes. Continue to cook gently, stirring occasionally, for 10 minutes, or until garlic is soft but not browned and anchovies have dissolved. Pour into a small serving bowl and keep warm. I suggest a fondue pot or serving bowl you can put over a candle.

Dip the raw and cooked vegetables using a cube of bread to catch any oil that drops as you eat.